-
1
-
-
0020348626
-
Post-mortem stimulation of carcasses: effects on biochemistry, biophysics, microbiology and quality of meat
-
Asghar A., and Henrickson R.L. Post-mortem stimulation of carcasses: effects on biochemistry, biophysics, microbiology and quality of meat. CRC Crit. Rev. Food Sci. Nutr. 18 (1982) 1-58
-
(1982)
CRC Crit. Rev. Food Sci. Nutr.
, vol.18
, pp. 1-58
-
-
Asghar, A.1
Henrickson, R.L.2
-
2
-
-
84986431093
-
Effect of postmortem storage and temperature on muscle protein degradation: analysis by SDS gel electrophoresis
-
Bechtel P.J., and Parrish F.C. Effect of postmortem storage and temperature on muscle protein degradation: analysis by SDS gel electrophoresis. J. Food Sci. 48 (1983) 294-301
-
(1983)
J. Food Sci.
, vol.48
, pp. 294-301
-
-
Bechtel, P.J.1
Parrish, F.C.2
-
3
-
-
33751050657
-
Effect of electrical stimulation on quality of tenderstretched chevon sides
-
Biswas S., Das A.K., Banerjee R., and Sharma N. Effect of electrical stimulation on quality of tenderstretched chevon sides. Meat Sci. 75 (2007) 332-336
-
(2007)
Meat Sci.
, vol.75
, pp. 332-336
-
-
Biswas, S.1
Das, A.K.2
Banerjee, R.3
Sharma, N.4
-
4
-
-
47949130238
-
-
Chrystall, B.B., Hagyard, C.J., 1975. Accelerated conditioning of lamb. N. Z. J. Agric. Res. 130, 7, 9, 41.
-
Chrystall, B.B., Hagyard, C.J., 1975. Accelerated conditioning of lamb. N. Z. J. Agric. Res. 130, 7, 9, 41.
-
-
-
-
5
-
-
49049150297
-
Comparison of methods for measuring sarcomere length in beef semitendinosus muscle
-
Cross H.R., West R.L., and Dutson T.R. Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Sci. 5 (1981) 261-266
-
(1981)
Meat Sci.
, vol.5
, pp. 261-266
-
-
Cross, H.R.1
West, R.L.2
Dutson, T.R.3
-
6
-
-
0000769279
-
Tenderness variations among beef steaks from carcasses of the same USDA quality grade
-
Davis G.W., Smith G.C., Carpenter Z.L., Dutson T.R., and Cross H.R. Tenderness variations among beef steaks from carcasses of the same USDA quality grade. J. Anim. Sci. 49 (1979) 103-114
-
(1979)
J. Anim. Sci.
, vol.49
, pp. 103-114
-
-
Davis, G.W.1
Smith, G.C.2
Carpenter, Z.L.3
Dutson, T.R.4
Cross, H.R.5
-
7
-
-
0033415018
-
The influence of goat genotype on the production of Capretto and chevon carcasses. 3. Dissected carcass composition
-
Dhanda J.S., Taylor D.G., McCosker J.E., and Murray P.J. The influence of goat genotype on the production of Capretto and chevon carcasses. 3. Dissected carcass composition. Meat Sci. 52 (1999) 369-374
-
(1999)
Meat Sci.
, vol.52
, pp. 369-374
-
-
Dhanda, J.S.1
Taylor, D.G.2
McCosker, J.E.3
Murray, P.J.4
-
8
-
-
0033145074
-
Immunoblot analysis of calpastatin degradation: evidence for cleavage by calpain in postmortem muscle
-
Doumit M.E., and Koohmaraie M. Immunoblot analysis of calpastatin degradation: evidence for cleavage by calpain in postmortem muscle. J. Anim. Sci. 31 (1999) 1467-1473
-
(1999)
J. Anim. Sci.
, vol.31
, pp. 1467-1473
-
-
Doumit, M.E.1
Koohmaraie, M.2
-
9
-
-
0002741564
-
Modeling postmortem tenderization. III. Role of calpain I in conditioning
-
Dransfield E. Modeling postmortem tenderization. III. Role of calpain I in conditioning. Meat Sci. 31 (1992) 85-94
-
(1992)
Meat Sci.
, vol.31
, pp. 85-94
-
-
Dransfield, E.1
-
10
-
-
0010859391
-
Modeling postmortem tenderization. V. Inactivation of calpains
-
Dransfield E. Modeling postmortem tenderization. V. Inactivation of calpains. Meat Sci. 37 (1994) 391-409
-
(1994)
Meat Sci.
, vol.37
, pp. 391-409
-
-
Dransfield, E.1
-
11
-
-
0000028121
-
Muscle glycogen: comparison of iodine binding and enzyme digestion assays and application to meat samples
-
Dreiling C.E., Brown D.E., Casale L., and Kelly L. Muscle glycogen: comparison of iodine binding and enzyme digestion assays and application to meat samples. Meat Sci. 20 (1987) 167-177
-
(1987)
Meat Sci.
, vol.20
, pp. 167-177
-
-
Dreiling, C.E.1
Brown, D.E.2
Casale, L.3
Kelly, L.4
-
13
-
-
13944279969
-
Goat meat quality characteristics as influenced by diet and postmortem aging time
-
(Abstr.)
-
Gadiyaram K.M., Galipalli S., Kannan G., Carmichael A., Kouakou B., Pringle T.D., McMillin K.W., Gelaye S., and Terril T.H. Goat meat quality characteristics as influenced by diet and postmortem aging time. J. Anim. Sci. 81 Suppl. 2 (2003) 24 (Abstr.)
-
(2003)
J. Anim. Sci.
, vol.81
, Issue.SUPPL. 2
, pp. 24
-
-
Gadiyaram, K.M.1
Galipalli, S.2
Kannan, G.3
Carmichael, A.4
Kouakou, B.5
Pringle, T.D.6
McMillin, K.W.7
Gelaye, S.8
Terril, T.H.9
-
14
-
-
0027600584
-
Effects on meat quality of the use of clenbuterol in veal calves
-
Geesink G.H., Smulders F.J.M., van Laack H.J.L.M., van der Kolk J.H., Wensing T.H., and Breukink H.J. Effects on meat quality of the use of clenbuterol in veal calves. J. Anim. Sci. 71 (1993) 1161-1170
-
(1993)
J. Anim. Sci.
, vol.71
, pp. 1161-1170
-
-
Geesink, G.H.1
Smulders, F.J.M.2
van Laack, H.J.L.M.3
van der Kolk, J.H.4
Wensing, T.H.5
Breukink, H.J.6
-
15
-
-
0035545553
-
Effect of stress and high voltage electrical stimulation on tenderness of lamb m. longissimus
-
Geesink G.H., Mareko M.H.D., Morton J.D., and Bickerstafffe R. Effect of stress and high voltage electrical stimulation on tenderness of lamb m. longissimus. Meat Sci. 57 (2001) 265-271
-
(2001)
Meat Sci.
, vol.57
, pp. 265-271
-
-
Geesink, G.H.1
Mareko, M.H.D.2
Morton, J.D.3
Bickerstafffe, R.4
-
16
-
-
0002374681
-
The tenderizing effect of electrical stimulation on beef carcasses
-
George A.R., Bendall J.R., and Jones C.D. The tenderizing effect of electrical stimulation on beef carcasses. Meat Sci. 4 (1980) 51-68
-
(1980)
Meat Sci.
, vol.4
, pp. 51-68
-
-
George, A.R.1
Bendall, J.R.2
Jones, C.D.3
-
17
-
-
0346407140
-
Postmortem glycolytic metabolism in the skeletal muscles of anaesthetised and stunned Boer goats
-
Heffron J.J.A., and Dreyer J.H. Postmortem glycolytic metabolism in the skeletal muscles of anaesthetised and stunned Boer goats. S. Afr. J. Anim. Sci. 5 (1975) 61-65
-
(1975)
S. Afr. J. Anim. Sci.
, vol.5
, pp. 61-65
-
-
Heffron, J.J.A.1
Dreyer, J.H.2
-
18
-
-
0030183591
-
Effects of electrical stimulation on postmortem titin, nebulin, desmin, and troponin-T degradation and ultrastructural changes in bovine longissimus muscle
-
Ho C.Y., Stromer M.H., and Robson R.M. Effects of electrical stimulation on postmortem titin, nebulin, desmin, and troponin-T degradation and ultrastructural changes in bovine longissimus muscle. J. Anim. Sci. 74 (1996) 1563-1575
-
(1996)
J. Anim. Sci.
, vol.74
, pp. 1563-1575
-
-
Ho, C.Y.1
Stromer, M.H.2
Robson, R.M.3
-
19
-
-
0030122535
-
Sodium dodecyl sulfate-plyacrylamide gel electrophoresis and western blotting comparisons of purified myofibrils and whole muscle preparations for evaluating Titin and Nebulin in postmortem bovine muscle
-
Huff-Lonergan E., Mitsuhashi T., Parrish Jr. F.C., and Robson R.M. Sodium dodecyl sulfate-plyacrylamide gel electrophoresis and western blotting comparisons of purified myofibrils and whole muscle preparations for evaluating Titin and Nebulin in postmortem bovine muscle. J. Anim. Sci. 74 (1996) 779-785
-
(1996)
J. Anim. Sci.
, vol.74
, pp. 779-785
-
-
Huff-Lonergan, E.1
Mitsuhashi, T.2
Parrish Jr., F.C.3
Robson, R.M.4
-
20
-
-
0003332819
-
Uniform color scales: Munsell-based scales
-
Hunter Associates Laboratory, Reston, VA pp. 135-148
-
Hunter R.S., and Harold R.W. Uniform color scales: Munsell-based scales. The Measurement of Appearance. 2nd edition (1987), Hunter Associates Laboratory, Reston, VA pp. 135-148
-
(1987)
The Measurement of Appearance. 2nd edition
-
-
Hunter, R.S.1
Harold, R.W.2
-
21
-
-
0035609237
-
The effect of time and type of electrical stimulation on calpain system and meat tenderness in beef longissimus dorsi muscle
-
Hwang I.H., and Thompson J.M. The effect of time and type of electrical stimulation on calpain system and meat tenderness in beef longissimus dorsi muscle. Meat Sci. 58 (2001) 135-144
-
(2001)
Meat Sci.
, vol.58
, pp. 135-144
-
-
Hwang, I.H.1
Thompson, J.M.2
-
22
-
-
0000618430
-
The kinetics of rigor onset in beef muscle fibers
-
Jeacocke R.E. The kinetics of rigor onset in beef muscle fibers. Meat Sci. 11 (1984) 237-251
-
(1984)
Meat Sci.
, vol.11
, pp. 237-251
-
-
Jeacocke, R.E.1
-
23
-
-
0001805343
-
Breed type and sex effects on carcass traits, composition and tenderness of young goats
-
Johnson D.D., McGowan C.H., Nurse G., and Anous M.R. Breed type and sex effects on carcass traits, composition and tenderness of young goats. Small Rumin. Res. 17 (1995) 57-63
-
(1995)
Small Rumin. Res.
, vol.17
, pp. 57-63
-
-
Johnson, D.D.1
McGowan, C.H.2
Nurse, G.3
Anous, M.R.4
-
24
-
-
0036716522
-
Influence of packaging method and storage time on shear value and mechanical strength of intramuscular connective tissue of chevon
-
Kannan G., Chawan C.B., Kouakou B., and Gelaye S. Influence of packaging method and storage time on shear value and mechanical strength of intramuscular connective tissue of chevon. J. Anim. Sci. 80 (2002) 2283-2389
-
(2002)
J. Anim. Sci.
, vol.80
, pp. 2283-2389
-
-
Kannan, G.1
Chawan, C.B.2
Kouakou, B.3
Gelaye, S.4
-
25
-
-
28844496982
-
Meat quality in goats as influenced by dietary protein and energy levels, and postmortem aging
-
Kannan G., Gadiyaram K.M., Galipalli S., Carmichael A., Kouakou B., Pringle T.D., McMillin K.W., and Gelaye S. Meat quality in goats as influenced by dietary protein and energy levels, and postmortem aging. Small Rumin. Res. 61 (2006) 45-52
-
(2006)
Small Rumin. Res.
, vol.61
, pp. 45-52
-
-
Kannan, G.1
Gadiyaram, K.M.2
Galipalli, S.3
Carmichael, A.4
Kouakou, B.5
Pringle, T.D.6
McMillin, K.W.7
Gelaye, S.8
-
26
-
-
4043143421
-
High voltage electrical stimulation enhances muscle tenderness, increases aging response, and improves muscle color from cabrito carcasses
-
King D.A., Voges K.L., Hale D.S., Waldron D.F., Taylor C.A., and Savell J.W. High voltage electrical stimulation enhances muscle tenderness, increases aging response, and improves muscle color from cabrito carcasses. Meat Sci. 68 (2004) 529-535
-
(2004)
Meat Sci.
, vol.68
, pp. 529-535
-
-
King, D.A.1
Voges, K.L.2
Hale, D.S.3
Waldron, D.F.4
Taylor, C.A.5
Savell, J.W.6
-
27
-
-
0025392636
-
2+ dependent protease activities by hydrophobic and ion exchange chromatography
-
2+ dependent protease activities by hydrophobic and ion exchange chromatography. J. Anim. Sci. 68 (1990) 655-659
-
(1990)
J. Anim. Sci.
, vol.68
, pp. 655-659
-
-
Koohmaraie, M.1
-
28
-
-
0002416481
-
Role of neutral proteinases in postmortem muscle protein degradation and meat tenderness
-
Koohmaraie M. Role of neutral proteinases in postmortem muscle protein degradation and meat tenderness. Proc. Recip. Meat Conf. Proc. 45 (1992) 63-74
-
(1992)
Proc. Recip. Meat Conf. Proc.
, vol.45
, pp. 63-74
-
-
Koohmaraie, M.1
-
29
-
-
0026114381
-
Postmortem proteolysis in Longissimus muscle from beef, lamb and pork carcasses
-
Koohmaraie M., Whipple G., Kretchmer D.H., Crouse J.D., and Mersman H.J. Postmortem proteolysis in Longissimus muscle from beef, lamb and pork carcasses. J. Anim. Sci. 69 (1991) 617-624
-
(1991)
J. Anim. Sci.
, vol.69
, pp. 617-624
-
-
Koohmaraie, M.1
Whipple, G.2
Kretchmer, D.H.3
Crouse, J.D.4
Mersman, H.J.5
-
30
-
-
0014949207
-
Cleavage of structural proteins during assembly of the head of bacteriophage T4
-
Laemmli U.K. Cleavage of structural proteins during assembly of the head of bacteriophage T4. Nature (Lond.) 227 (1970) 680-685
-
(1970)
Nature (Lond.)
, vol.227
, pp. 680-685
-
-
Laemmli, U.K.1
-
31
-
-
0010679996
-
Properties and behavior of prerigor meat
-
Marsh B.B. Properties and behavior of prerigor meat. Recip. Meat Conf. Proc. 34 (1981) 75-80
-
(1981)
Recip. Meat Conf. Proc.
, vol.34
, pp. 75-80
-
-
Marsh, B.B.1
-
32
-
-
4043136221
-
Palatability of goat meat from carcasses electrically stimulated at four different stages during the slaughter-dressing sequence
-
McKeith F.K., Savell J.W., Smith G.C., Dutson T.R., and Shelton M. Palatability of goat meat from carcasses electrically stimulated at four different stages during the slaughter-dressing sequence. J. Anim. Sci. 49 (1979) 972-978
-
(1979)
J. Anim. Sci.
, vol.49
, pp. 972-978
-
-
McKeith, F.K.1
Savell, J.W.2
Smith, G.C.3
Dutson, T.R.4
Shelton, M.5
-
33
-
-
34250875342
-
Production practices and processing for value-added goat meat
-
McMillin K.W., and Brock A.P. Production practices and processing for value-added goat meat. J. Anim. Sci. 83 E. Suppl. (2005) E57-E68
-
(2005)
J. Anim. Sci.
, vol.83
, Issue.E. SUPPL
-
-
McMillin, K.W.1
Brock, A.P.2
-
34
-
-
0042624188
-
Low voltage electrical stimulation of lamb carcasses: effects on meat quality
-
Polidori P., Lee S., Kauffman R.G., and Marsh B.B. Low voltage electrical stimulation of lamb carcasses: effects on meat quality. Meat Sci. 53 (1999) 179-182
-
(1999)
Meat Sci.
, vol.53
, pp. 179-182
-
-
Polidori, P.1
Lee, S.2
Kauffman, R.G.3
Marsh, B.B.4
-
35
-
-
0031267271
-
Carcass characteristics, the calpain proteinase system, and aged tenderness of Angus and Brahman crossbred steers
-
Pringle T.D., Williams S.E., Lamb B.S., Johnson D.D., and West R.L. Carcass characteristics, the calpain proteinase system, and aged tenderness of Angus and Brahman crossbred steers. J. Anim. Sci. 75 (1997) 2955-2961
-
(1997)
J. Anim. Sci.
, vol.75
, pp. 2955-2961
-
-
Pringle, T.D.1
Williams, S.E.2
Lamb, B.S.3
Johnson, D.D.4
West, R.L.5
-
36
-
-
47949110723
-
-
SAS Institute, 1992. SAS/STAT Software: Changes and Enhancements Release 6.07. SAS Technical Report. SAS Institute Inc., Cary, NC.
-
SAS Institute, 1992. SAS/STAT Software: Changes and Enhancements Release 6.07. SAS Technical Report. SAS Institute Inc., Cary, NC.
-
-
-
-
37
-
-
84987263087
-
Effect of electrical stimulation on palatability of beef, lamb and goat meat
-
Savell J.W., Smith G.C., Dutson T.R., Carpenter Z.L., and Sutter D.A. Effect of electrical stimulation on palatability of beef, lamb and goat meat. J. Food Sci. 42 (1977) 702-706
-
(1977)
J. Food Sci.
, vol.42
, pp. 702-706
-
-
Savell, J.W.1
Smith, G.C.2
Dutson, T.R.3
Carpenter, Z.L.4
Sutter, D.A.5
-
38
-
-
3743134536
-
Utilization of electrical stimulation to improve meat quality: a review
-
Seideman S.C., and Cross H.R. Utilization of electrical stimulation to improve meat quality: a review. J. Food Qual. 5 (1982) 247-269
-
(1982)
J. Food Qual.
, vol.5
, pp. 247-269
-
-
Seideman, S.C.1
Cross, H.R.2
-
39
-
-
0028417554
-
Heritabilities and phenotypic and genetic correlations for bovine post rigor calpastatin activity, intramuscular fat content, Warner-Bratzler shear force, retail product yield, and growth rate
-
Shackelford S.D., Koohmaraie M., Cundiff L.V., Gregory K.E., Rohrer G.A., and Savell J.W. Heritabilities and phenotypic and genetic correlations for bovine post rigor calpastatin activity, intramuscular fat content, Warner-Bratzler shear force, retail product yield, and growth rate. J. Anim. Sci. 72 (1994) 857-863
-
(1994)
J. Anim. Sci.
, vol.72
, pp. 857-863
-
-
Shackelford, S.D.1
Koohmaraie, M.2
Cundiff, L.V.3
Gregory, K.E.4
Rohrer, G.A.5
Savell, J.W.6
-
40
-
-
84987344576
-
Comparison of the palatability of goat meat and meat from four other animal species
-
Smith G.C., Pike M.I., and Carpenter Z.L. Comparison of the palatability of goat meat and meat from four other animal species. J. Food Sci. 39 (1974) 1145-1146
-
(1974)
J. Food Sci.
, vol.39
, pp. 1145-1146
-
-
Smith, G.C.1
Pike, M.I.2
Carpenter, Z.L.3
-
41
-
-
1542454007
-
Beef tenderness and sarcomere length
-
Smulders F.J.M., Marsh B.B., Swartz D.R., Russell R.L., and Hoenecke M.E. Beef tenderness and sarcomere length. Meat Sci. 28 (1990) 349-363
-
(1990)
Meat Sci.
, vol.28
, pp. 349-363
-
-
Smulders, F.J.M.1
Marsh, B.B.2
Swartz, D.R.3
Russell, R.L.4
Hoenecke, M.E.5
-
42
-
-
0030305256
-
Biophysical aspects of meat tenderness
-
Tornberg E. Biophysical aspects of meat tenderness. Meat Sci. 43 (1996) S175-S191
-
(1996)
Meat Sci.
, vol.43
-
-
Tornberg, E.1
-
43
-
-
0034169035
-
Variation in proteolysis, sarcomere length, collagen content, and tenderness among pork major muscles
-
Wheeler T.L., Shackelford S.D., and Koohmaraie M. Variation in proteolysis, sarcomere length, collagen content, and tenderness among pork major muscles. J. Anim. Sci. 78 (2000) 958-965
-
(2000)
J. Anim. Sci.
, vol.78
, pp. 958-965
-
-
Wheeler, T.L.1
Shackelford, S.D.2
Koohmaraie, M.3
-
44
-
-
0032219487
-
Calpains and calpastatins from cold shortened bovine M. longissimus lumborum
-
Zamora F., Chaïb F., and Dransfield E. Calpains and calpastatins from cold shortened bovine M. longissimus lumborum. Meat Sci. 49 (1998) 127-133
-
(1998)
Meat Sci.
, vol.49
, pp. 127-133
-
-
Zamora, F.1
Chaïb, F.2
Dransfield, E.3
|